Nevada Food Handler Safety Training
Card Q/A
Foodborne Illness Risk Factors ✔️Poor Personal Hygiene
Food From Unsafe Sources
Improper Cooking Temperatures/Methods
Improper Holding, Time and Temperature
Food Contamination
Risk Factors for Poor Personal Hygiene ✔️Improper Hand Washing
Bare Hand contact with ready-to-eat (RTE) Foods
Food Handlers working while ill with the following symptoms: vomiting,
diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice
Risk Factors for Food From Unsafe Sources ✔️Food from an unapproved
source and/or prepared in unpermitted locations
Receiving adulterated food
Risk Factors for Improper Cooking Temperatures/Methods ✔️• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
Risk Factors for Improper Holding, Time and Temperature ✔️• Improper
hot and cold holding of TCS foods
• Improper use of time as a control
, • Improper cooling of TCS foods
Risk Factors for Food Contamination ✔️• Use of contaminated/improperly
constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
Food Hazards ✔️Biological
Chemical
Physical
Food Hazards: Biological ✔️• Microorganisms that can cause foodborne
illness
• Bacteria, viruses, parasites, and fungi
Food Hazards: Chemical ✔️• Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
Physical ✔️• Foreign objects that can cause injury
• Glass, metal, or bone
Proper Hand-washing Technique ✔️1. Wet Hands with warm water
(minimum 100°F)
2. Soap
3. Rub vigorously for 15 seconds
4. Rinse
5. Dry
6. Turn off the water with a paper towel (do not touch faucet with bare hands)
When to Wash Your Hands ✔️When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
Card Q/A
Foodborne Illness Risk Factors ✔️Poor Personal Hygiene
Food From Unsafe Sources
Improper Cooking Temperatures/Methods
Improper Holding, Time and Temperature
Food Contamination
Risk Factors for Poor Personal Hygiene ✔️Improper Hand Washing
Bare Hand contact with ready-to-eat (RTE) Foods
Food Handlers working while ill with the following symptoms: vomiting,
diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice
Risk Factors for Food From Unsafe Sources ✔️Food from an unapproved
source and/or prepared in unpermitted locations
Receiving adulterated food
Risk Factors for Improper Cooking Temperatures/Methods ✔️• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
Risk Factors for Improper Holding, Time and Temperature ✔️• Improper
hot and cold holding of TCS foods
• Improper use of time as a control
, • Improper cooling of TCS foods
Risk Factors for Food Contamination ✔️• Use of contaminated/improperly
constructed equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
Food Hazards ✔️Biological
Chemical
Physical
Food Hazards: Biological ✔️• Microorganisms that can cause foodborne
illness
• Bacteria, viruses, parasites, and fungi
Food Hazards: Chemical ✔️• Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
Physical ✔️• Foreign objects that can cause injury
• Glass, metal, or bone
Proper Hand-washing Technique ✔️1. Wet Hands with warm water
(minimum 100°F)
2. Soap
3. Rub vigorously for 15 seconds
4. Rinse
5. Dry
6. Turn off the water with a paper towel (do not touch faucet with bare hands)
When to Wash Your Hands ✔️When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty
